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This Peri Peri Chicken is very juicy, spicy and insanely delicious. This recipe requires very few ingredients and it’s quick and easy. I love Peri Peri Chicken from Nandos, and guess what, I wanted to try making it without the stress of blending fresh ingredients. Then I came across the Peri peri Seasoning from amazon and it has been a life saver ever since. Check out full video Here.
What is Peri Peri Chicken?
Peri Peri, also called Piri Piri Chicken is a spicy grilled chicken with it’s roots of origin from Africa and Portugal. Peri peri simply means Pepper pepper in Swahili. It was first introduced by the Portuguese who discovered the Bird’s eye chilli (the spicy pepper of the dish) in Angola. It is now loved world wide because of it’s lemony, peppery and sweet flavors. I will always say it’s a treat to the tastebuds. If you have ever been to Nandos, then you know what peri peri chicken is all about. Nandos is a South African chain. If you are not a spicy food lover, adjust spicy level accordingly. Peri Peri is made of bird’s eye chilli, lemon juice, garlic, olive oil, spices and herbs.
Ingredients to use.
- Chicken: I used whole chicken for this recipe, but any bone in chicken cut is prefect like drumsticks and thighs.
- Peri peri seasoning: This is a combination of bird’s eye chilli, garlic, lemon and other herbs. You can get seasoning from HERE.
- Olive oil: Adds moisture and makes chicken juicy and tender.
- Lemon Juice: Perfect with the spicy chicken.
- Fresh garlic: Although the peri peri seasoning has garlic, nothing beats the taste and flavor of fresh garlic on chicken.
- Smoked Paprika: Gives that smoky aroma, I will recommend smoked paprika and not regular paprika.
You can serve this with some,
Peri Peri Chicken
- 1.5 kg Whole Chicken or any chicken cuts
- 2 tbsp Peri Peri Seasoning contains salt
- 5- 7 Garlic Cloves minced or mash
- 1 tbsp Smoked Paprika
- 2 tsp Dry Herbs I used dried thyme and parsley
- 1 tbsp Bouillon chicken flavor or Chicken knorr seasoning
- ¼ Cup Olive oil
- Juice of 1 whole lemon
- Preheat oven to 350°F.
- In a bowl, combine ¼ cup of oil with the rest of the ingredients and mix till combined. Set aside.
- Pat dry chicken. Cut open chicken along sides of the back bone with a kitchen shear or scissors.
- After cutting out the backbone, turn chicken and press hard on the breast bone to flatten the chicken.
- Save about 1 tbsp of the marinate. Now rub the marinate all over the chicken. Lift up the skin from chicken and marinate underneath. You can also poke holes on the meat under the skin so that the spices penetrates well. Do not poke on the skin.
- Transfer chicken into a baking pan lined with parchment paper, aluminum foil or rack.
- Bake at 350°F for 45 minutes.
- After 45 minutes, rub the remaining marinate on the chicken and let it go back to the oven for 15 minutes.
- Remove from oven and allow to cool for about 10 minutes.
- Serve in a plate with side of choice. ENJOY.